Kerala Kadalai Curry

1. 1
   prep

   Soak the chickpeas overnight.

   Rinse the dried black chickpeas well. Soak them in plenty of water for at least 8 hours or overnight. Drain and set aside.

   TIPSofter chickpeas give the creamiest gravy. If you forgot to soak overnight, a 2-hour hot water soak works in a pinch.
2. 2
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   Add the soaked and drained chickpeas to a pressure cooker with 1.5 cups of water and salt. Cook on high heat for 4-5 whistles, then lower the heat and cook for 15 minutes. Let the pressure release naturally.

   TIPNatural release is key — quick release can make the chickpeas tough.
3. 3
   roast · ~6 min

   Roast the coconut and spices.

   1.Heat a heavy-bottomed pan on medium-low heat. Add the grated coconut and dry roast, stirring constantly, until it turns a deep golden brown (4-5 minutes).

   2.Add fennel seeds, cinnamon stick, cloves, and green cardamom. Roast for another minute until fragrant.

   3.Add coriander powder, red chili powder, and turmeric powder. Stir continuously for 30 seconds until the raw smell disappears.

   4.Remove from heat and let the mixture cool completely.

   TIPKeep the heat medium-low and don't stop stirring — coconut burns fast and turns bitter.
4. 4
   mix · ~2 min

   Grind the roasted coconut masala paste.

   Once cooled, transfer the roasted coconut-spice mixture to a blender. Add a splash of water and grind to a very smooth, thick paste. Scrape down the sides as needed.

5. 5
   saute · ~15 min

   Sauté onions and aromatics.

   1.In the same heavy-bottomed pan, heat coconut oil over medium heat.

   2.Add the sliced onions and a pinch of salt. Sauté until deeply golden brown and caramelized (8-10 minutes).

   3.Add chopped ginger, garlic, and slit green chilies. Sauté for 2 minutes until the raw smell disappears.

   4.Add the chopped tomatoes and cook until they turn soft, mushy, and the oil starts to separate (4-5 minutes).

   TIPPatience with the onions here builds the foundational sweetness for the curry. Don't rush the browning.
6. 6
   simmer · ~25 min

   Simmer the curry.

   1.Add the ground coconut masala paste to the sautéed onion-tomato base. Stir well and cook for 5 minutes on medium heat.

   2.Add the cooked chickpeas along with their cooking liquid. Mix everything together.

   3.Add garam masala. Stir well and bring the mixture to a gentle boil.

   4.Reduce heat to low, cover, and let the curry simmer for 15-20 minutes, stirring occasionally, until it reaches a thick, glossy consistency.

   TIPIf the curry looks too dry, add a splash of hot water. It should be thick enough to coat the back of a spoon.
7. 7
   temper · ~1 min

   Make the final tempering.

   1.In a small separate pan, heat a teaspoon of coconut oil over high heat.

   2.Add mustard seeds and let them splutter completely.

   3.Add dried red chilies and fresh curry leaves. Fry for 10-15 seconds until the leaves turn crisp and fragrant.

   4.Immediately pour this sizzling tempering over the simmering curry.
8. 8
   simmer · ~10 min

   Rest the curry briefly.

   Turn off the heat, stir the tempering into the curry. Cover and let it rest for 10 minutes before serving. This allows the roasted coconut and tempering flavors to meld together fully.

   TIPLike most coconut-based curries, Kadalai Curry tastes even better the next day.

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